Prick bottom of pastry with a fork. Line with foil or parchment paper; fill with pie weights. Bake in bottom third of oven for 20 minutes. Remove foil and weights; bake until golden brown, approximately 7 to 10 minutes. Let cool completely.

Filling

Preheat oven to 350°F (180°C). Whisk together eggs, cream, salt, pepper and smoked paprika; set aside. Mix together potato, chorizo, red pepper, green onions, parsley and garlic; scatter over tart crust. Sprinkle with cheese. Pour egg mixture over top. Bake in centre of oven until filling is set but still jiggles slightly in the centre, approximately 30 to 35 minutes. Let stand for 15 minutes before slicing; serve warm or at room temperature.